a mainstay in my home. We apply this to almost everything we grill. As it cooks, a glaze forms. On slow-smoked ribs is where I prefer it most. 10 to 30 minutes before cooking, rub into the meat.
| Servings: | 64 |
| Yield: | 1 quart dry rub |
Ingredients
- 3 cups sugar
- 1 cup ground black pepper
- 1 cup paprika
- 1 cup monosodium glutamate (such as Ac’cent®)
- ½ cup salt
Instructions
- Whisk sugar, black pepper, paprika, monosodium glutamate, and salt together in a bowl. Store in an airtight container.
Reviews
This was just okay. It needed something some garlic for sure and – maybe some spice to give it just a little kick – cayenne or hot pepper flakes would be a good addition to this otherwise fairly bland rub recipe.